Healthy and nutritious rice bran oil from Philippine rice varieties
2007
Bulatao, R.M. | Romero, M.V. | Bandonill, E.H. | Valerio, A.M. | Corpuz, H.M., Philippine Rice Research Inst., Maligaya, Science City of Munoz, Nueva Ecija (Philippines). Rice Chemistry and Food Science Div.
Bran is a low-valued by-product of rice processing but is a good source of useful ingredients or products. Rice bran oil (RBO) is one of the many healthy products that can be extracted from bran. RBO is loaded with phenolic compounds and vitamin E derivatives, which are powerful antioxidants known to have health-promoting effects. The great potential of RBO as health food has not been realized yet in the Philippines. In this study, the utilization of local rice varieties in producing RBO by solvent extraction was explored. IR64 and IMS2, with intermediate and low amylose, respectively were used. RBO was extracted using hexane as solvent and the product was analyzed for proximate, mineral and vitamin content. Proximate analysis of bran showed higher amounts of protein, carbohydrates and crude fat for IMS2 than IR64. Consequently, a higher oil recovery (17.6 percent) was obtained for IMS2. Characterization of RBO showed comparable proximate composition for both varieties. There was also no significant difference in saponification values. However, a higher peroxide values (11.11 percent) was noted for IMS2, indicating higher tendency for rancidity. On the other hand, vitamin analysis showed a significantly higher amount of vitamin E for IMS2 than IR64. Meanwhile, minimal concentration of vitamins B1 and B2 was also obtained for IMS2. This study suggests that both varieties can be used for RBO production and can provide a good source of protein and calories from fat. However, it may be more economical to produce RBO from IMS2 because of its higher oil recovery. In addition, it has higher level of Vitamin E. By optimizing the extraction conditions, it is possible to produce high quality RBO with good storage stability.
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